Limoncello plum tart

• ready-made shortcrust pastry↗500g g
• zest and juice of 2 unwaxed lemons
• double cream↗4 tbsp tbsp
• pack ground almonds↗100g g
• eggs↗5
• butter↗100g g

  melted

• limoncello↗8 tbsp tbsp

  liqueur

• plums↗6

  stoned and cut into wedges

• golden caster sugar↗200g g

Step-by-step instructions

1. 1

   Roll out the pastry and use to line a loose-bottomed tart tin, 25cm diameter and about 3.5-4cm deep. Chill for at least half an hour.

2. 2

   Heat oven to 180C/fan 160C/gas 4. Line the pastry with greaseproof paper, fill with baking beans and bake blind for 15 mins. Remove beans and paper.

3. 3

   Put the lemon zest and juice, cream, almonds, sugar, eggs and melted butter in a large bowl and whisk until smooth then stir in the limoncello.

4. 4

   Put the plums in the pastry case then pour the custard mixture over. Bake for about 20-30 mins until the custard is just set. Allow to cool then dredge with icing sugar before serving.